5 from 33 votes
Goat Cheese Potato Gratin Recipe
The Goat Cheese Potato Gratin is a creamy baked casserole featuring thinly sliced Yukon Gold potatoes layered with a velvety cheese sauce enriched by Gruyère and tangy goat cheese. The cheese sauce is made from a butter-garlic roux mixed with whole milk, seasoned with salt and pepper, and melted Gruyère. The dish delivers tender potatoes enveloped in a rich, cheesy texture with subtle garlic notes and a balanced savory flavor. It makes a hearty side dish that can complement a variety of meals.
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
6
Calories:
333 kcal
Course:
Dinner
Cuisine:
French, American
Ingredients
- 5 pounds Yukon Gold potato peeled and thinly sliced with a mandolin or a knife
- 1/4 cup butter unsalted
- 6 garlic peeled and minced, cloves
- 1/4 cup all-purpose flour
- 3 cups milk whole
- kosher salt
- black pepper freshly ground
- 6 ounces gruyere cheese shredded and divided (1/4 cup of cheese set aside for the topping)
- 4 ounces goat cheese
Instructions
- Preheat the oven to 350 degrees F. Get a 9x13-inch baking dish (or something equivalent) and set it aside.
- To the medium saucepan, set over medium heat, add the butter. When melted, add the garlic and cook for about 1 minute, until fragrant. Add the flour and stir until combined with the butter; cook for 1 minute. Pour in the milk and bring to a simmer, stirring frequently in order to prevent any lumps. Cook until mixture begins to bubble and thicken, about 5 minutes.
- Turn the heat off and mix in the Gruyère cheese, leaving 1/4 cup for the top. Stir until melted. Give it a taste and add salt and pepper to your liking. I added about 2 teaspoons of salt and a teaspoon of freshly ground pepper.
- To the baking dish, add an even layer of the potatoes. Add a few spoonfuls of the cheese sauce and top with a few dollops of goat cheese. Repeat until you’ve worked through all of the potatoes and cheese sauce. Cover with foil and transfer to the oven to bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle the last bit of cheese on top. Return to the oven and bake for an additional 15 minutes, until golden brown.
Cup of Yum
Notes
- Use a mandolin or a sharp knife to slice potatoes evenly for uniform cooking.
- Reserve a portion of the Gruyère cheese to sprinkle on top for a golden crust.
- Whisk the cheese sauce frequently as it thickens to avoid lumps.
- This gratin pairs well with roasted or grilled meats and vegetables.
Nutrition Information
Serving
6g
Calories
333kcal
(17%)
Carbohydrates
11g
(4%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Cholesterol
72mg
(24%)
Sodium
219mg
(9%)
Potassium
196mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
898IU
(18%)
Vitamin C
1mg
(1%)
Calcium
459mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 333
% Daily Value*
| Serving | 6g | |
| Calories | 333kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 72mg | 24% |
| Sodium | 219mg | 9% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 459mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.